CEO of The Center for Food Integrity explains why transparency must be at the heart of effective science-based communication.

Doughy is a brand that developed a gluten-free, dairy-free, plant-based edible cookie dough made with seven ingredients or ...

Consumers will seek flavors that soothe, stimulate, and satisfy, according to flavorists, chefs, trendspotters, futurologists ...

CHICAGO – September 3, 2024 – The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food ...

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Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.

Are you a not-for-profit organization with an upcoming food industry event, meeting, short course, or workshop? Enter your event to be listed on the IFT calendar. Many of our IFT Regional Sections ...

The founder of the Seeding The Future Global Food System Challenge discusses how the climate crisis is also a food ...

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Sarah Reisinger, chief science and research officer at dsm-firmenich, chatted with Food Technology at IFT FIRST about everything from projects looking at the gut microbiome to others focused on ...